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Aval kesari

Tasty lump free Aval kesari recipe
5 from 1 vote
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To roast

  • 3/4 cup flattened rice | aval | poha
  • 10 cashews roughly chopped
  • 1/4 cup melted ghee

To boil

  • 1 + 1/2 cup water
  • 1 cup minus 2 tablespoon sugar
  • Pinch of turmeric powder
  • Few strands of saffron
  • 1/8 teaspoon of cardamom powder
  • Pinch of salt


  • 1 tablespoon ghee
  • Flavorless Oil two drops


  • Measure 3/4 cup of flattened aval and pulse for 3 to 4 times until you get rava texture poha
  • Add 1/4 cup melted ghee to a wide pan and heat on medium heat
  • When ghee is hot add cashews and give a good mix
  • Add coarse pulsed aval and turn down to low flame saute for around 2 minutes until cashews get roasted and aval turns slightly brown
  • Turn off the stove and transfer it to a vessel
  • To the same  add water bring to boil
  • Furthermore add sugar, saffron, cardamom powder, and a pinch of salt and bring to boil
  • Boil till sugar is completely melted. Avoid string consistency and let sugar syrup boil well
  • Add roasted aval and cashews; mix well
  • Mixture boils well
  • Furthermore, add 2 drops of oil and continue cooking
  • Cook till the Kesari comes together
  • Finally, add 1 tablespoon of ghee and cook till Kesari comes together
  • cover, and cook for 2 minutes. Tasty Aval Kesari is ready


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  1. Always pulse the aval and make Kesari. Ground Kesari texture might turn into poha halwa
  2. Adjust the sugar according to your sweetness
  3. I recommend thick aval for making Kesari as it yields the best texture avoid thin/ paper aval
  4. You can reduce sugar according to your taste, but it might alter the taste
  5. Always roast pulsed poha and cashew in low flame
  6. Avoid string consistency sugar syrup just boil the sugar syrup till sugar is completed melted then prepare Kesari
  7. You can add food color and skip  turmeric powder
  8. Add very little turmeric powder excess turmeric powder alter Kesari taste
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